Sweet Red Pepper Barbecue Tuna
Servings
6Serving size
1/4 cup sauce with 4 ounces tunaThis recipe can easily be multiplied. The sauce keeps well for 72 hours in the refrigerator and the cooked tuna makes great leftovers. Try the sauce on other meats – it’s especially good on pork and chicken.
Serve with Brown and Wild Rice or Brown Rice or Jasmine Rice
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Serve with Asian Spiced Snap Peas or Bok Choy Slaw or Ginger Snow Peas or Grilled Bok Choy
Ingredients
| 2 medium Red bell peppers |
| 2 Tbsp Peach preserves |
| 2 Tbsp. Maple syrup |
| 1/2 cup Apple cider vinegar |
| 1 Tbsp. Worcestershire sauce |
| 1/8 tsp. Tabasco sauce (or other hot sauce of your choice) |
| 1/4 tsp. Salt |
| 1/2 tsp. Ground mustard |
| 1 tsp. Chili powder |
| 1 tsp. Paprika |
| 24 ounces Fresh tuna (6 4-ounce tuna steaks) |
Instructions
Place the red pepper in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag. Allow it to cool slightly.
Peel and seed the cooled pepper.
Place the pepper in a blender with the peach preserves, maple syrup, vinegar, Worcestershire sauce, vinegar, hot sauce, salt, dry mustard, chili powder and paprika in a blender.
Blend until smooth. Chilling the sauce overnight is best.
Place a large skillet in the oven and preheat oven to 450°F.
When the oven is hot spray the pan lightly with oil and add the tuna. (If cooking more than 3 or 4 servings use a second or third skillet. If the tuna is too crowded in the pan it will not sear properly.)
Let the tuna sear for 2 minutes on one side and turn.
Sear for another two minutes add 1/4 cup (per serving) of the barbecue sauce. Cook for another 2 minutes and turn.
Cook for one minute and serve.
If you like your tuna cooked through, you can cook for another 2 - 4 minutes after turning the second time.
Slice and serve topped with the remaining sauce.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Serve this recipe with one of these vegetable side dishes.
Asian Spiced Snap Peas
Place the sesame oil in a large skillet over medium heat. Add the minced shallot and cook for about 1 minute. Add the snap peas, five spice powder, ginger, soy sauce, and pepper and cook for about 5 minutes, stirring frequently. Add the sesame seeds and the butter and cook…
Bok Choy Slaw
Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.
Ginger Snow Peas
Place the sesame oil in a small skillet over medium heat. Add the ginger and shallot. Cook for about 8 minutes stirring frequently. Add the snow peas and cook for about 4 minutes. Stir frequently. Add the soy sauce and pepper. Toss well. Cook for another 4 to 6 minutes.…
Grilled Bok Choy
Slice the bok choy lengthwise in half. Mix together the hoisin, soy sauce, and maple syrup until smooth. Heat a griddle over high heat. When hot, add the sesame oil and then the bok choy, cut side down. Cook for about two minutes. Adjust the heat so the bok choy…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
If you like spicy food, don’t hesitate to add more hot sauce. For the brave, between 1/2 and 1 teaspoon should be sufficient to make this dish really zing.
You can use bottled roasted red peppers for this barbecue sauce. Make sure that the ones that you purchase are packed in water. Our measurements have shown that one medium sized red bell pepper – roasted, peeled, and seeded – weighs about 2 ounces.
If you are cooking more than one serving, try cooking larger steaks – on the order of 8 to 16 ounces (2 to 4 servings per steak). There’s less chance you will overcook the tuna that way.